I have made a list… a very big list… of things I want to accomplish this week.  In addition to that I am trying to sort out finances with the fact I’m still unemployed.  If you add it all together, it equals one very cranky and stressed-out me.  I am getting good at cutting costs though.  Today my chore is going to clean out the freezer… during which time I hope to find something to make for dinner.   So far, I have no clue what I’m going to make, and I don’t plan on going to the grocery store until Wednesday.  So, it’s time to get creative, and use up what we have.  I joke that my “empty” cabinets and freezer are stocked more than most, so I need to get a grip!

I have some coupons to cut and some menus to plan before Wednesday too so hopefully I can get a good grocery list together and not break the budget at the same time.

In order to not leave you all with a very dull post today, I thought I’d share my Grandma’s chicken and rice dish that I made last Tuesday.  It’s easy and delicious.  I used reduced fat soup and chicken legs since they were on sale.

Grandma’s Chicken and Rice

1 whole chicken, cut into pieces, or about 8 – 10 chicken legs
1 can condensed cream of mushroom soup (I use reduced fat)
1 envelope Mrs. Grass’ Dry Onion Soup Mix
2 cups chicken broth, or 2 cups water
1 1/2 cups rice, uncooked

Layer rice and chicken pieces into a dutch oven or a 9 x 13 inch pan.

Mix cream of mushroom soup, onion soup mix, and broth together in a bowl.  Pour over chicken and rice.

Cover with lid or foil and bake at 350 degrees for 1 1/2 hours.

Let cool slightly, and serve.

~M